Wonderfull and fast - got thumbs up from the family. I did add 4 chopped small cloves of garlic when I flipped the chicken. Next time I'll double the sauce because it was soooo good!

I've been brining turkeys for about 10 years now and this is the best brine I've tried. I added about 1/2 cup of brown sugar, a bit more salt and seasonings, and a couple of extra cups of cider for a 21 pound turkey. The bird went into the brine on Tuesday evening and came out about noon on Thursday. After rinsing, patting dry, and stuffing, it cooked in a bag for about 2.5 hours, then with the bag peeled back for another hour to brown up. While all the brines I've used improve the tenderness and moisture of the turkey, this one accomplished this to the max and added wonderful flavor as well. The gravy didn't have any weird flavors from the brine. The drippings were a bit salty to begin with, but once flour and stock were added, the gravy was perfect. This is now my go to brine!

Very good! Tried it with chicken instead of pork, and added broccoli, because had some to use up. I think whatever meat you use would be delicious and it would be good without as a vegan/vegetarian dish, without meat, as well. We will definitely be making this again!

Very easy and very tasty. Less than 10 minutes start to finish and everyone wanted more. We used crusty French bread to get every bit of sauce, but rice or pasta would be good, also. Definitely will make again.

I had leftover roast venison that I chopped up and substituted for the lamb, and used beef broth instead of water, and it was fantastic. A great mix of flavors, complex yet easy to put together. I will definitely make this again.

Easy and delicious! I made half a bath and it got rave reviews served over cheese ravioli. This is my new go-to Alfredo sauce.

I started these before I realized I didn't have any eggs, so I just added some extra cream and they turned out perfect. I did have to bake them for a total of 20 minutes at 425, but my oven tends to be a bit slow. These garnered great reviews and I will absolutely make again, they were so quick and easy and yummy.

Fantastic pork! I doubled the recipe and simmered the meat in a slow cooker for several hours. It was fall apart tender and smelled so wonderful we didn't even bother with the final baking step. The leftovers fill get the baking treatment tonight after soaking in the broth for a day. Moist, tender, flavorful, and easy!

Great way to use turkey leftovers. The whole family loved it. Not spicy, so my father could enjoy it, and the rest of us added hot sauce and/or salsa to ours. Thanks for sharing this recipe.

Ny father said these were the best stuffed peppers he has ever had in his life (he's 85!). I followed the recipe exactly except for subbing sweet italian sausage for the hot and red and orange bell peppers for the green. Absolutely the best stuffing and sauce, and we are looking forward to making this a regular in the supper rotation.

This was the best tasting cake I have ever made, and I bake a lot! I served plain the first night, then with strawberries and ice cream the next night, and it was a big hit both times. I made it exactly as directed and it was flavorful, moist, and absolutely perfect in every way, both in taste and looks.